Chilli mushroom dry recipe is an Indo- Chinese appetizer snack. It is a simple and easy to make tasty and spicy dry chili mushroom recipe. This Chilli mushroom recipe is pretty simple to make. usually, you can serve these kinds of mushroom dishes with chapatis. As these fried and crispy mushrooms go well with chapatis. Once you try it, then you will love this combination of chapatis and mushrooms. If you love mushrooms, then you can try many different varieties of dishes like this with mushrooms and enjoy eating it every week.
Chilli mushroom dry goes well as appetizer snack or brunch. You can serve this mushroom dry hot with bread, naan or even with rotis or with vegetable fried rice. These fried mushrooms will be good and stay crispy only when served hot, if you serve it later then the crispness of the mushrooms may go.
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Print Recipe Chilli mushroom Recipe | How to make Chilli mushroom
Chilli mushroom dry recipe is an Indo- Chinese appetizer snack. It is a simple and easy to make tasty and spicy dry chili mushroom recipe.
Main ingredients for chilli mushroom
I used baby portabella mushrooms as they work well with recipes like these, you can also use white button mushrooms.
rinse and wipe the mushrooms dry. quarter and halve the mushrooms.
Using the all purpose flour, corn starch, black pepper, salt, and water make a medium consistency batter.
In a kadai heat oil, dip the mushrooms in the batter uniformly and add them to the medium hot oil and fry them until golden and crisp.
Dry the mushrooms on a paper towel to remove excess oil.
In another pan, heat the sesame oil and then add onions regular or spring onions, capsicum and stir fry for a minute on a medium or high heat.
Next, add the ginger, garlic and green chilies and fry on a high flame until the onions turn brown at the edges.
Next, add the soy sauce, salt, pepper, and sugar. Stir fry for half a minute.
Next, add the fried batter mushrooms. sprinkle 1 to 2 tsp water and 1/2 to 3/4 tsp corn flour on the mushrooms and on a low to medium flame saute for a 1 to 2 minutes. Stir often.
Switch off the flame and serve the chili mushroom hot garnishing with spring onion greens with schezwan fried rice or bread or with roti or naan.